Grilled Salmon with Sun-Dried Tomato Sauce

• 1/3 cup sun-dried tomatoes (not oil-packed)
• 1/4 cup red wine
• 2 garlic cloves, sliced
• 1 shallot, sliced
• Pinch of thyme
• 1/4 cup vegetable oil
• Salt and freshly ground pepper
• 1 cup balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons minced fresh chives
• 3 tablespoons fresh lemon juice
• 1 1/2 pounds fennel bulbstrimmed, halved, cored and very thinly sliced
• Four 6-ounce skinless salmon fillets

1. In a medium nonreactive saucepan, combine the sun-dried tomatoes, red wine, garlic, shallot, thyme and 1/2 cup of water.
2. Bring to a boil over moderately high heat.
3. Reduce the heat to low, cover and simmer for 5 minutes.
4. Remove from the heat and let stand, covered, for 20 minutes.
5. Transfer the mixture to a food processor and puree.
6. With the machine on, add the vegetable oil in a slow, steady stream.
7. Scrape the sauce into a bowl and season with salt and pepper.
8. In a medium nonreactive saucepan, boil the balsamic vinegar over high heat until reduced to 1/4 cup, about 10 minutes.
9. In a large bowl, combine 1 tablespoon of the olive oil with the chives and lemon juice.
10. Season with salt and pepper.
11. Add the fennel and toss well.
12. Light a grill or preheat a cast-iron grill pan.
13. Brush the salmon fillets on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper.
14. Grill the salmon over moderately high heat until nicely browned and just cooked through, about 4 minutes per side, depending on the thickness of the fillets.
15. Mound the fennel salad on dinner plates and set the salmon fillets on top.
16. Spoon the sun-dried tomato sauce around the fish and drizzle with the balsamic vinegar glaze.

tomatoes, red wine, garlic, shallot, thyme, vegetable oil, salt, balsamic vinegar, extravirgin olive oil, fresh chives, lemon juice, fennel bulbstrimmed, salmon

Taken from www.foodandwine.com/recipes/grilled-salmon-with-sun-dried-tomato-sauce (may not work)